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Limu is a healthy drink. The people on Tonga Island found a type of seaweed that is very healthy. Limu has tons of nutrient , including fucoidon.
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they eat algea and limu and can wiegh up to 500 pounds
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These were all the possible acronym meanings I found.
Leicester Cough Questionnaire (chronic cough assessment)
Liquid Chromatography Quadrupole (mass spectrometry)
Longest Connected Queue
Limu Case Qualified (The Limu Company; Lake Mary. FL)
Launch Crew Quarters
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In order to answer this question we need to understand their present status and those environmental conditions acceptable or compatible for their survival. Like many limu that grow near the shorelines of Hawaii fresh water is a vital part of their being. The medium from which they attach and grow out is just as important. So, over time as we humans deplete our ground water resources this particular limu and others will have to tolerate a higher content of salt. Maybe,just maybe that is the reason why we don't see as much any more. On Molokai when the season is right it could be seen farther out on the reef. But the nice one is closer to the ?..... yeah
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Citrus limetta is a species of citrus. Common names for varieties of this species include sweet limetta, Mediterranean sweet lemon, sweet lemon, and sweet lime. In Iran it is called Limu Shirin لیمو شیرین (in Persian: Limu = Lemon and Shirin = Sweet). In India, it is commonly called sathukudi, mousambi, mosambi, or musambi.[1]
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Superfood supreme by GNC is an ok product, but I have found a much better product loaded with 15 of today's top superfoods: Acai,Amalaki,Barley Grass,Blue/Green Algae,CamuCamu, Chlorella,DURIAN,Goji,Limu,Mangosteen,Maqui,Moringa,Noni,
Pomegranate,and Vitamin D3. The product comes in capsules, but you can empty the capsules in water and drink it also.
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According to SOWPODS (the combination of Scrabble dictionaries used around the world) there are 1 words with the pattern --LIMU---. That is, nine letter words with 3rd letter L and 4th letter I and 5th letter M and 6th letter U. In alphabetical order, they are:
bulimuses
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To kill it you bite/stab/smash its brain between the eyes, immediately killing it. The octopus skin then turns white when its dead.
http://www.youtube.com/watch?v=TGIDa0J4Zn4&feature=related
To cook, you can batter it like calamari...boil, then roll in flour, and cook in hot oil. Or, you can boil it and eat with salt, limu seaweed and green onions.
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Adult Green Sea Turtles are herbivores feeding on various species of algae, sea grass, and seaweed. They spend most of their time in coastal waters and lagoons with lush seagrass beds. Juveniles, on the other hand, are carnivorous and feed on jellyfish, crustaceans, and other invertebrates. After emerging from the nest, hatchlings swim to offshore areas, where they are believed to live for several years, feeding close to the surface on a variety of pelagic plants and animals. Once the juveniles reach a certain age, they travel to nearshore coral reefs where limu is plentiful and become almost exclusively herbivores.
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Adult Green Sea Turtles are herbivores feeding on various species of algae, sea grass, and seaweed. They spend most of their time in coastal waters and lagoons with lush seagrass beds. Juveniles, on the other hand, are carnivorous and feed on jellyfish, crustaceans, and other invertebrates. After emerging from the nest, hatchlings swim to offshore areas, where they are believed to live for several years, feeding close to the surface on a variety of pelagic plants and animals. Once the juveniles reach a certain age, they travel to nearshore coral reefs where limu is plentiful and become almost exclusively herbivores.
In Hawaii and off Florida, green turtles have been known to often eat jellies and octopus. How often this happens is unknown to researchers. (2014) REEFANNIE
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Adult Green Sea Turtles are herbivores feeding on various species of algae, sea grass, and seaweed. They spend most of their time in coastal waters and lagoons with lush seagrass beds. Juveniles, on the other hand, are carnivorous and feed on jellyfish, crustaceans, and other invertebrates. After emerging from the nest, hatchlings swim to offshore areas, where they are believed to live for several years, feeding close to the surface on a variety of pelagic plants and animals. Once the juveniles reach a certain age, they travel to nearshore coral reefs where limu is plentiful and become almost exclusively herbivores.
In Hawaii and off Florida, green turtles have been known to often eat jellies and octopus. How often this happens is unknown to researchers. (2014) REEFANNIE
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Adult Green Sea Turtles are herbivores feeding on various species of algae, sea grass, and seaweed. They spend most of their time in coastal waters and lagoons with lush seagrass beds. Juveniles, on the other hand, are carnivorous and feed on jellyfish, crustaceans, and other invertebrates. After emerging from the nest, hatchlings swim to offshore areas, where they are believed to live for several years, feeding close to the surface on a variety of pelagic plants and animals. Once the juveniles reach a certain age, they travel to nearshore coral reefs where limu is plentiful and become almost exclusively herbivores.
In Hawaii and off Florida, green turtles have been known to often eat jellies and octopus. How often this happens is unknown to researchers. (2014) REEFANNIE
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Some example of anti-inflammatory foods are whole fruits, berries and vegetables, especially brightly coloured ones: for example strawberries, blueberries, squash, broccoli, carrots, and spinach.
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Seaweeds belong to three kingdoms:
Kingdom Plantae (chlorophyte, or "green" algae seaweeds),
Kingdom Plantae (rhodophyte, or "red" algae seaweeds),
Kingdom Chromista (phaeophyte, or "brown" algae seaweeds)
Kingdom Chromista (xanthophyte, or "yellow-green" algae seaweeds), and
Kingdom Bacteria (cyanophyte, or "blue-green" algae seaweeds).
Seaweeds that belong to the Kingdom Plantae are plants; the others, strictly speaking, are not. Kombu (kelp), arame (kelp), limu moui (kelp), hijiki, mozuku, and wakame are not plants. Wikipedia places them under Kingdom Chromalveolata because they are classified as "brown" algae seaweeds. However, nori (laver), ogo (limu), and dulse are classified as "red" algae seaweeds and are placed under Kingdom Plantae.
Kingdom Protista, which includes the chlorophyll-containing, self-propelling euglenozoa, is a fourth kingdom of algae which contains no species of seaweeds.
Thomas Cavalier-Smith defined Kingdom Chromista in 1981 and redefined it as Kingdom Chromalveolata in 2005. However, in 2008, other biologists have proposed splitting Kingdom Chromalveolata into at least two smaller kingdoms and this newer version has gained increasing support.
The cancer-preventing marine polysaccharide, fucoidan, and the weight loss causing marine carotenoid, fucoxanthin, are both always plentiful in "brown" algae seaweeds, including kombu, arame, limu moui, hijiki, mozuku, and wakame. "Yellow-green" algae seaweeds, which are never sold commercially, do not contain much fucoidan or fucoxanthin, even though they are still classified as members of Kingdom Chromalveolata together with the "brown" algae seaweeds.
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The Hawaiian way to say seaweed is limu. It is one of the sources we use for food. There are about 420 species that grow in Hawaii. 13 of the 420 species can only be found here in Hawaii. Seaweed can be found in different colors (red, green or brown), shapes and sizes. It is mostly found near the shore, in the intertidal zone. Seaweed is gathered at beaches, near shore waters, and can also be found in vast underwater forests or floating on the water's surface. Seaweed can be very tiny or stretch to 300 ft or 100 m. That's like from the ocean floor to the surface!Seaweed is like an underwater weed because it grows freely and often times plentiful, but it is used for many things and is not a weed at all. Seaweed has many plant-like features, but they are not true vascular plants, they are marine algae. Algae is part of the Kingdom Protista, they are neither plants nor animals.
also,seaweed can live up to 500 meters deep in the sea.Seaweeds cousin
protists,can cause harmful things to the sea killing fish,even sometimes
humans.This is called a red tide.This can also be caused by blue-green
algae.
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Ahi: yellowfin tuna
Aku: skipjack or bonito tuna
Butterfish: black cod
Chicken Luau: chicken cooked with taro leaf and coconut milk
Chili Water: mild all-purpose condiment
Haupia: coconut pudding
Kalua Pig: barbecued pork, cooked whole in an imu (underground oven)
Kiawe: wood of the algaroba tree used in cooking
Kulolo: taro pudding
Laulau: pork, butterfish, beef or chicken wrapped in taro leaf and steamed in an
imu (underground oven)
Lilikoi: passion fruit
Limu: seaweed
Loco Moco: a fried egg on top of a hamburger on top of a pile of rice - all
smothered in brown gravy!
Lomilomi Salmon: cold diced salmon, tomatoes and onion
Long Rice: cellophane noodles made from mungbean flour
Mahimahi: dolphin fish (unrelated to the mammal)
Manapua: Chinese-style filled steam buns
Maui Onion: mild white onion, with sweetness similar to a Vidalia onion
Moi: threadfish
Naau: stewed beef intestines
Ohelo Berry: bright red, similar to a huckleberry
Ohelo: plant with edible berries
Onaga: red snapper
Ono: similar to mackerel or tuna
Opakapaka: pink snapper
Pipi Kaula: Hawaiian beef jerky
Plate Lunch: a meal consisting of an entree and lots of starch
Poha Berry: very tart, similar to a gooseberry
Poi: staple starch of the Hawaiian diet, made from boiled taro root
Poke: raw fish with seaweed and sesame oil
Puaa: pig or pork
Pupu: appetizer, hors d'oeuvre
Saimin: ramen-like noodle soup of local invention
Shave Ice: freshly shaved ice drenched in a sweet syrup - lighter and flakier than a
snow cone
Spam: Hawaii's favorite canned meat - the less said, the better
Taro: a tuberous vegetable used to make poi
Uhi: yam
Uku: grey snapper
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I don't know the context in which you saw this phrase, so I can only answer this way. As I have seen it, the phrase, "papa lauae," has been used to refer to a particular hula class, either a graduating class or a current group of hula dancers.
"Papa" has many meanings and one of them is "class" such as a class of students. "Laua`e" is used to refer to two different sweet-scented ferns. It's a long story, but the laua`e name was originally used to refer to a native fern that has become rare today and the name laua`e is now used to refer to a common, introduced fern. Both have importance to hula because the common one is used in place of the rare one. This is a very good cultural practice, because the rare native one needs to be protected and not over-picked, and the common one is very easy to find and harvest. I will soon be putting up a web site on laua`e if you want to read more.
As for Papa Laua`e. In 1983, kumu hula Auntie Maiki Aiu Lake graduated a hula class and named it, "Papa Laua`e," the "laua`e class." This name refers to just ONE of her hula "graduating" classes. Other classes were papa `ilima, papa kukui, papa lehua -- to name just some of them. They are all named for plants.
Later, Kumu John Lake graduated a class from his halau, in 2003, and it was named Papa Laua`e, it was his (Kumu John Lake's) one "laua`e class." Recently, Kumu Hula Vicky Holt Takamine has started a group called Papa Laua`e o Makana. This is NOT a graduating class, but a halau, a hula school. In this case the name laua`e o Makana refers to the laua`e of Makana, an area in Kaua`i. There's more to it, but this answers your question, I think.
I am Puanani Anderson-Fung and I am a native Hawaiian ethnobotanist. I have been doing research on laua`e in Hawaiian language and culture and I hope to soon have a web site available within the next year (by the end of 2012) for people to read more about laua`e and its history in our culture. Today is 9/23/2011.
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Diets rich in vegetables and fruits help prevent unnecessary inflammation.
Top anti-inflammatory foods include:
- Vegetables. Lightly cooked organic dark leafy greens, cruciferous vegetables (kale, collards, broccoli, cabbage, Brussels sprouts, cauliflower), carrots, beets, onions, peas, squashes, and washed raw salad greens are rich in antioxidants and anti-inflammatory components.
- Kelp such as kombu contains fucoidan, a type of complex carbohydrate that is anti-inflammatory, anti-tumor and anti-oxidative. The high fiber content of kelp also slows fat absorption and promotes weight loss. But whenever possible, get only organic kelps harvested from unpolluted sea. Besides kombu, wakame, arame, and limu moui are also good sources of fucoidan.
- Fruits. Brightly colored fruits, especially berries, peaches, nectarines, Oranges, pink grapefruit, red grapes, plums, pomegranates, cherries, apples and Pears, provide antioxidant and anti-inflammatory flavonoids and carotenoids.
- Legumes. Legumes are a low-glycemic-index food rich in folate, magnesium, potassium and soluble fiber. Tofu, tempeh, edamame, soy nuts and soy milk provide isoflavones that have antioxidant activity and are protective against cancer.
- Essential fats. Eat five to seven servings per day of omega-3 fatty acids and healthy fats from foods like nuts, flax seeds, chia seeds, algae, and phytoplankton. Flax seeds are loaded with alpha-linolenic acid, or ALA, an essential omega-3 fatty acid with strong anti-inflammatory effects. ALA is also found in walnuts, soy products, wheat germ, vegetables, fruits, and beans. A second natural fatty acid, gamma-linolenic acid (GLA), is found in evening primrose, borage, black currant, and hemp. Vitamin E protects against oxidation of these fatty acids.
- Cooked Mushrooms. Cooked mushrooms such as shiitake, enokidake, maitake, and oyster mushrooms contain compounds that help enhance immune function.
- Spices. Add spices generously to each meal for their anti-inflammatory properties. Turmeric, ginger, hot red peppers, ginseng, and garlic are all great choices. Curcumin, the yellow pigment in the curry spice turmeric is far safer and more effective than drugs in reducing inflamation.
- Tea. White, green, and oolong teas, which provide catechins, antioxidant compounds that reduce inflammation.
- Dark chocolate. (70 percent cocoa and higher) eaten sparingly, offers antioxidant benefits.
1 answer
Diets rich in vegetables and fruits help prevent unnecessary inflammation.
Top anti-inflammatory foods include:
- Vegetables. Lightly cooked organic dark leafy greens, cruciferous vegetables (kale, collards, broccoli, cabbage, Brussels sprouts, cauliflower), carrots, beets, onions, peas, squashes, and washed raw salad greens are rich in antioxidants and anti-inflammatory components.
- Kelp such as kombu contains fucoidan, a type of complex carbohydrate that is anti-inflammatory, anti-tumor and anti-oxidative. The high fiber content of kelp also slows fat absorption and promotes weight loss. But whenever possible, get only organic kelps harvested from unpolluted sea. Besides kombu, wakame, arame, and limu moui are also good sources of fucoidan.
- Fruits. Brightly colored fruits, especially berries, peaches, nectarines, Oranges, pink grapefruit, red grapes, plums, pomegranates, cherries, apples and Pears, provide antioxidant and anti-inflammatory flavonoids and carotenoids.
- Legumes. Legumes are a low-glycemic-index food rich in folate, magnesium, potassium and soluble fiber. Tofu, tempeh, edamame, soy nuts and soy milk provide isoflavones that have antioxidant activity and are protective against cancer.
- Essential fats. Eat five to seven servings per day of omega-3 fatty acids and healthy fats from foods like nuts, flax seeds, chia seeds, algae, and phytoplankton. Flax seeds are loaded with alpha-linolenic acid, or ALA, an essential omega-3 fatty acid with strong anti-inflammatory effects. ALA is also found in walnuts, soy products, wheat germ, vegetables, fruits, and beans. A second natural fatty acid, gamma-linolenic acid (GLA), is found in evening primrose, borage, black currant, and hemp. Vitamin E protects against oxidation of these fatty acids.
- Cooked Mushrooms. Cooked mushrooms such as shiitake, enokidake, maitake, and oyster mushrooms contain compounds that help enhance immune function.
- Spices. Add spices generously to each meal for their anti-inflammatory properties. Turmeric, ginger, hot red peppers, ginseng, and garlic are all great choices. Curcumin, the yellow pigment in the curry spice turmeric is far safer and more effective than drugs in reducing inflamation.
- Tea. White, green, and oolong teas, which provide catechins, antioxidant compounds that reduce inflammation.
- Dark chocolate. (70 percent cocoa and higher) eaten sparingly, offers antioxidant benefits.
1 answer
Diets rich in vegetables and fruits help prevent unnecessary inflammation.
Top anti-inflammatory foods include:
- Vegetables. Lightly cooked organic dark leafy greens, cruciferous vegetables (kale, collards, broccoli, cabbage, Brussels sprouts, cauliflower), carrots, beets, onions, peas, squashes, and washed raw salad greens are rich in antioxidants and anti-inflammatory components.
- Kelp such as kombu contains fucoidan, a type of complex carbohydrate that is anti-inflammatory, anti-tumor and anti-oxidative. The high fiber content of kelp also slows fat absorption and promotes weight loss. But whenever possible, get only organic kelps harvested from unpolluted sea. Besides kombu, wakame, arame, and limu moui are also good sources of fucoidan.
- Fruits. Brightly colored fruits, especially berries, peaches, nectarines, Oranges, pink grapefruit, red grapes, plums, pomegranates, cherries, apples and Pears, provide antioxidant and anti-inflammatory flavonoids and carotenoids.
- Legumes. Legumes are a low-glycemic-index food rich in folate, magnesium, potassium and soluble fiber. Tofu, tempeh, edamame, soy nuts and soy milk provide isoflavones that have antioxidant activity and are protective against cancer.
- Essential fats. Eat five to seven servings per day of omega-3 fatty acids and healthy fats from foods like nuts, flax seeds, chia seeds, algae, and phytoplankton. Flax seeds are loaded with alpha-linolenic acid, or ALA, an essential omega-3 fatty acid with strong anti-inflammatory effects. ALA is also found in walnuts, soy products, wheat germ, vegetables, fruits, and beans. A second natural fatty acid, gamma-linolenic acid (GLA), is found in evening primrose, borage, black currant, and hemp. Vitamin E protects against oxidation of these fatty acids.
- Cooked Mushrooms. Cooked mushrooms such as shiitake, enokidake, maitake, and oyster mushrooms contain compounds that help enhance immune function.
- Spices. Add spices generously to each meal for their anti-inflammatory properties. Turmeric, ginger, hot red peppers, ginseng, and garlic are all great choices. Curcumin, the yellow pigment in the curry spice turmeric is far safer and more effective than drugs in reducing inflamation.
- Tea. White, green, and oolong teas, which provide catechins, antioxidant compounds that reduce inflammation.
- Dark chocolate. (70 percent cocoa and higher) eaten sparingly, offers antioxidant benefits.
1 answer
Diets rich in vegetables and fruits help prevent unnecessary inflammation.
Top anti-inflammatory foods include:
- Vegetables. Lightly cooked organic dark leafy greens, cruciferous vegetables (kale, collards, broccoli, cabbage, Brussels sprouts, cauliflower), carrots, beets, onions, peas, squashes, and washed raw salad greens are rich in antioxidants and anti-inflammatory components.
- Kelp such as kombu contains fucoidan, a type of complex carbohydrate that is anti-inflammatory, anti-tumor and anti-oxidative. The high fiber content of kelp also slows fat absorption and promotes weight loss. But whenever possible, get only organic kelps harvested from unpolluted sea. Besides kombu, wakame, arame, and limu moui are also good sources of fucoidan.
- Fruits. Brightly colored fruits, especially berries, peaches, nectarines, oranges, pink grapefruit, red grapes, plums, pomegranates, cherries, apples and pears, provide antioxidant and anti-inflammatory flavonoids and carotenoids.
- Legumes. Legumes are a low-glycemic-index food rich in folate, magnesium, potassium and soluble fiber. Tofu, tempeh, edamame, soy nuts and soy milk provide isoflavones that have antioxidant activity and are protective against cancer.
- Essential fats. Eat five to seven servings per day of omega-3 fatty acids and healthy fats from foods like nuts, flax seeds, chia seeds, algae, and phytoplankton. Flax seeds are loaded with alpha-linolenic acid, or ALA, an essential omega-3 fatty acid with strong anti-inflammatory effects. ALA is also found in walnuts, soy products, wheat germ, vegetables, fruits, and beans. A second natural fatty acid, gamma-linolenic acid (GLA), is found in evening primrose, borage, black currant, and hemp. Vitamin E protects against oxidation of these fatty acids.
- Cooked Mushrooms. Cooked mushrooms such as shiitake, enokidake, maitake, and oyster mushrooms contain compounds that help enhance immune function.
- Spices. Add spices generously to each meal for their anti-inflammatory properties. Turmeric, ginger, hot red peppers, ginseng, and garlic are all great choices. Curcumin, the yellow pigment in the curry spice turmeric is far safer and more effective than drugs in reducing inflamation.
- Tea. White, green, and oolong teas, which provide catechins, antioxidant compounds that reduce inflammation.
- Dark chocolate. (70 percent cocoa and higher) eaten sparingly, offers antioxidant benefits.
2 answers
